For most people, the taste of them is too bitter to be consumed on their own, the way some other sprouts might be. Instead, they will use them in mixes and dishes where the bitterness can become a complimentary highlight to an overall taste. The taste is less bitter if they are harvested before they start to turn green.
If allowed to grow past sprouts (about 5 days), they become Fenugreek shoots, which are used in Indian cooking.
To make the sprouts, soak Fenugreek seeds in water overnight. Drain, place seeds between two pieces of moist paper towel, and place in a warm place. Keep the towelling moist until they have sprouted and reached a couple of inches (5 cm), which may take two to three days. Don’t let them grow much past that or they become very bitter.
When cooking, cook over low heat for no longer than two minutes. More cooking than this will make them bitter.